By Analiese Paik
CT Farm-to-Chef Week, The CT Dept. of Agriculture’s annual celebration of CT Grown, is scheduled for September 14-20, 2014. Participating eateries partner with Connecticut farms to showcase Connecticut Grown foods on their menus. Locally grown foods are abundant this time of year, so book your meal at the following eateries to celebrate the seasonal bounty and get excited about supporting our farmers.
In season: tomatoes, corn, peppers, eggplant, kale, radishes, potatoes, beans, arugula, cabbage, fennel, Swiss chard, cauliflower, arugula, beans, beets, cabbage, carrots, celery, cucumbers, garlic, herbs, leeks, lettuce, onions, peppers, hot peppers, spinach, scallions, summer squash, tomatillos,watermelon, peaches, plums, apples, and pears. Farmstead and specialty foods including cheese and other dairy, eggs, maple syrup, honey and wine can be found on many menus along with seafood, poultry and meats.
Participating Fairfield County Restaurants
Parallel Post, Trumbull
Restaurant Oak and Almond, Norwalk
Sugar & Olives, Norwalk
To find a restaurant outside Fairfield County, please visit the ctfarmtochef.com website.